Roast Beetroot & Red Onion Salad with Creamed Feta
Mediterranean Roast Beetroot and Balsamic Red Onions Served over Whipped Lemon Feta with Pomegranate and Pine Nuts
This striking Mediterranean salad combines slow-roasted beetroot, balsamic-macerated red onions, and a rich, velvety base of whipped lemon feta.
The secret is macerating the pre-roasted beets and raw onions in aged balsamic vinegar to soften their sharpness, then arranging them over a smooth whipped feta canvas right before serving. Enjoy the recipe!
Recipe
- Roast & Macerate Beetroot: Wrap whole beetroot tightly in aluminum foil and roast at 200°C (390°F) for 60 minutes until tender. Peel, slice thin, season with salt, pepper, and balsamic vinegar, and chill. Macerate thinly sliced red onions in a separate bowl with salt, pepper, and balsamic vinegar.
- Whip Feta Silk Bed: In a food processor, blend crumbled Greek feta and softened cream cheese until smooth. Add lemon juice and pepper, then slowly stream in extra-virgin olive oil while processing until light and fluffy. Chill until assembly.
- Toast Pine Nuts: Dry-toast pine nuts in a small skillet over medium-low heat for 2–3 minutes, shaking constantly, until golden-amber and fragrant.
- Assemble Platter: Spread the whipped feta artfully across a flat presentation platter. Layer the macerated beetroot slices and pink red onions on top, then garnish with pomegranate pearls, toasted pine nuts, fresh basil or mint, and a drizzle of olive oil. Serve immediately!
💡 Chef Notes & Tips
- Preventing Color Bleed: Keep the whipped feta, cured onions, and sliced beets in separate containers in the fridge, and assemble the platter right before serving to keep the white cheese canvas pristine.
- Vegan Adaptation: Replace the dairy feta and cream cheese with plant-based vegan feta and vegan cream cheese alternatives, and blend with the lemon juice and olive oil as written.
